Cold Soba Salad
Instructions:
- 2 Boneless skinless chicken breasts; (abt 6 Ounce ea)
- 3 Tablespoon Sesame oil
- Salt; to taste
- Freshly−ground black pepper; to taste
- 2 Teaspoon Minced garlic
- 1 Teaspoon Minced ginger
- 1 Teaspoon Chili paste
- 1 Teaspoon Sugar
- 1/4 Cup Hoisin sauce
- 2 Tablespoon Rice wine vinegar
- 1/4 Cup Smooth peanut butter
- 1/2 Cup Water
- 1 Pound Soba noodles
- 1/2 Cup Chopped toasted peanuts
- 1/4 Cup Chopped green onions; green part only
- Preheat the grill. Bring a pot of salted water to a boil.
- Season the chicken breast with 1 tablespoon of sesame oil, salt and pepper.
- Place the chicken on the grill and cook for 4 to 5 minutes on each side.
- Remove from the grill and cool completely.
- In a saucepan, heat the remaining sesame oil.
- Add the garlic, ginger and chili paste. Cook for 1 minute, stirring constantly.
- Stir in the sugar and continue to cook for 1 minute. Stir in the hoisin, vinegar, peanut butter and water. Mix well.
- Bring the mixture to a simmer and remove from the heat.
- Cool the sauce completely. Add the noodles to the water and cook until tender, about 4 to 4 1/2 minutes, stirring the noodles constantly with chop sticks.
- Drain and rinse the noodles under cold water, using your fingers to separate the noodles while cooling.
- Toss the noodles in the peanut dressing.
- Slice the chicken, very thin, on the bias.
- Add the sliced chicken, peanuts and green onions to the pasta. Mix well.
- Season with salt and pepper. Serve the noodles cold.
- This recipe yields 2 servings.